Sauteed Chicken Breast With Clover Honey and Chili

"This looks really good! (This is a recipe I adopted from the Zaar account.)"
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
Ready In:




  • Season the strips of chicken breast with salt, pepper and the ground cumin.
  • Heat a skillet with the olive oil until hot but not smoking.
  • Add the chicken to the pan, spreading the chicken out to evenly cook the strips.
  • Cook the chicken until golden-brown, add the chopped shallots and continue to cook, giving the pan a good stiff flip every now and then.
  • Add the honey and vinegar to the pan, removing chicken to plate while sauce is completed.
  • Be careful of the volatile combination of hot honey and vinegar.
  • Quickly stir in the chili paste and the stock, bring to the boil and reduce the sauce quickly by 1/4.
  • Add the sour cream and heat until just below the boil, stir in the cilantro leaves, plate and garnish with the toasted pecans.

Questions & Replies

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  1. rosslare
    Gorgeous! A must try!
  2. The Flying Chef
    Absolutley gorgeous, made this last night and everybody loved it. I did get complaints though. Why didn't I make more!!!! The mix of flavour is incredible, you get this mild sweet taste at first, then pow, the chili explodes through. It is a wonderful combination of flavours. I did as per other reviews and served with rice, to soak up all the yummy sauce. I will definitely be making again soon, Mmmm delicious. Thanks for sharing.
  3. Jet Pilot
    What a recipe!! I can't wait to make it again. The look on my husbands' face at the first bite was pure heaven. I did chicken out a bit with the chili paste and only put in two tablespoons; the next time I will put in the recommended amount. What a nice blend of flavors. I also agree with serving this with rice which I really regret not doing because it makes such a nice sauce that we didn't want to waste.
  4. sugarpea
    This hurts sooo good. It's sweet, it burns, it entices you to take the next bite. Don't know why this hasn't been tried before now because it's terrific. The sauce is the best part and there's plenty of it. I didn't serve this with rice but I will next time. I had to adjust the chili paste downward a little (chili wimp) but otherwise followed the recipe. This would be great with crisp vegetables.


<a href=""target=new><img src="" border=0></a> I am a proud mother of three healthy boys aged 15,11 and 5. I'm originally from the tiny island of Bermuda and have been living in Edinburgh since July 2005. I've been collecting recipes since I was about 14 or 15 and been cooking and baking since then as well. I love all kinds of crafts also. In my spare time if I'm not in the kitchen; I crochet, make jewelry, bead, knit, sew, cross stitch, do plastic canvas and quilt. I have a short attention span, so I have plenty of different craft choices when I get bored of doing something. Oh, and I also like to read, listen to music, fiddle with any electronic gadget, collect dvd's and watch them, and I'm an internetaholic! :-) I keep a craft blog at and I sell my crocheted items and patterns at I keep pretty busy and being self employed gives me more time to explore cooking! :-) I'm mostly interested in cook books featuring regular old home cooking and favorites. When I moved to the UK I had to get rid of my cookbook collection. I did keep all my Bermudian cookbooks, charity cookbooks and 'The Foods of Israel Today' and Better Homes and Gardens 'Hometown Favorites'. <a href=""target=new><img src="" border=0></a> I am most passionate when it comes to my family and caring for them. Getting to feed them is an added bonus! Lucky for me, my boys are steadily growing pigs with bottomless pits for stomachs! lol :-) <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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